Ratatouille Pizza

Have you heard of 'Pure Wow'? It is a lifestyle email service that sends recipes, fashion, culture and so many more things! They have sent me some great recipes and this was one of them. A delicious vegan pizza full of yummy vegetables ... I swear you won't even miss the cheese!

It takes quite a bit of effort but I truly believe that it is worth it! First make the dough and leave it to rise then get started on the vegetables, while they are grilling, make the tomato sauce and salad before putting it all together!

Speed - *
Taste - ******* (many, many stars)
Repeat - YES!

Pizza Dough
adapted from Jamie Oliver
500g wholemeal bread flour
1/2 tsp salt
7g sachet of dried yeast
1/2 tbsp caster sugar
2 tbsp olive oil
325ml lukewarm water

1. In a large bowl, combine all of the dry ingredients
2. Add oil and stir in some of the water, combine
3. Keep adding water until combined and knead for 5-10 minutes into a springy pizza dough.
4. Cover with lightly oiled cling film and put in a warm place for one hour or until the dough has doubled in size


Ratatouille Pizza
adapted from Pure Wow

2 handfuls cherry tomatoes
Olive Oil
1 small aubergine, sliced into 2cm strips
1/2 butternut squash, sliced into 2cm strips
1 courgette, quartered length ways
3 tsp basil leaves
1 small garlic cloves
1/2 tsp thyme leaves
1 tsp mint leaves, finely chopped

1. Preheat the oven to 220C. Toss cherry tomatoes with 1 1/2 tsp of olive oil, and roast until cooked through - 15-20 minutes, set aside
2. Turn on grill to high. In a large bowl, combine aubergine, squash and courgette with 1tsp olive oil, 2 tsp basil, garlic and thyme
2. In batches, grill the aubergine, squash and courgette until grill marks appear (5-10 minutes on each side)
3.  When grilled and cooled slightly, chop into bite sized chunks. Combine grilled vegetables with tomatoes and the remaining 2 tsp basil, and the mint
4. Roll out dough to fit a rectangular baking tray (about 25 x 40 cm) and brush both side with olive oil. Line tray with baking parchment, and lay the dough on to baking parchment
5. Put the baking tray under the grill and grill for 3-4 minutes until crisp and lightly charred
6. Flip the dough and spread with tomato sauce. Top with all the reserved vegetables
7. Return to the grill for 5-8 minutes until the vegetables are warmed
8. Top with fennel salad (see below) and serve


Tomato Sauce
adapted from Jamie Oliver
1 tin of chopped tomatoes
Clove of garlic
Small handful of basil leaves

1. Fry garlic in a little oil until starting to brown
2. Add tomatoes and basil
3. Simmer until reduced slightly


Fennel Salad
adapted from Pure Wow
2 large handfuls of rocket
1/2 fennel bulb, trimmed and thinly sliced
1 tbsp olive oil
Juice of 1/2 lemon

1. Toss all the ingredients together in a bowl

Enjoy!

Love Rebecca

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